Black bean chocolate cake



30 min


2 hrs 30 min



Black bean chocolate cake

Photo, Roberto Caruso.


  • 1 cup all-purpose flour
  • 3/4 cup unsweetened cocoa powder , preferably Fry's
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup unsalted butter , at room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup lightly packed brown sugar
  • 540-mL can black beans
  • 2 eggs
  • 2 tsp vanilla
  • 1 1/2 cups buttermilk
  • icing sugar , optional


  • PREHEAT oven to 325F. Lightly spray 2 9-in. round cake pans with oil and line bottoms with parchment.
  • SIFT flour with cocoa, baking soda, baking powder and salt into a medium-sized bowl. Stir until mixed.
  • RINSE and drain black beans well. Pour over kitchen towels into an even layer and pat beans until very dry. Transfer to a food processor. Whirl until very finely chopped. Add eggs and whirl until mixture is smooth. (There will be bits of bean skin in the mixture.)
  • BEAT butter with sugars in a large bowl, using an electric mixer on medium, for 3 min. Scrape in bean mixture and vanilla. Beat until combined. Reduce speed and beat one-third of flour mixture into butter mixture, then add half the buttermilk. Repeat additions, scraping down sides until well mixed. Divide batter evenly between pans and smooth tops.
  • BAKE in centre of oven until a cake tester inserted in centre of cakes comes out clean, 55 to 60 min. Transfer to a rack to cool completely. (Don’t worry if cake falls a little bit.) Run a knife around the inside edge of each pan, then turn cakes out onto rack. Remove parchment. Let cool completely, about 1 hour.
  • SPRINKLE cakes with icing sugar before serving.

Nutrition (per serving)

  • Calories
  • 238,
  • Protein
  • 5 g,
  • Carbohydrates
  • 34 g,
  • Fat
  • 10 g,
  • Fibre
  • 3 g,
  • Sodium
  • 296 mg.